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Green Peppercorn & Raspberry Vinegar Bass Recipe
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Bass fillets/Substitute fillet||1 1⁄2 Pound, skin removed, cut in half crosswise (Each Fillets Of 6 Ounces)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Vegetable oil||1 Tablespoon|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (Ready To Serve)|
|Creme de cassis||1⁄4 Cup (4 tbs)|
|Raspberry vinegar||3 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Brown sauce||1⁄2 Cup (8 tbs)|
|Green peppercorns in brine||2 Tablespoon, drained|
Serving size: Complete recipe
Calories 1630 Calories from Fat 650
% Daily Value*
Total Fat 73 g112.6%
Saturated Fat 11.2 g56.1%
Trans Fat 0 g
Cholesterol 278.9 mg
Sodium 1769.5 mg73.7%
Total Carbohydrates 95 g31.8%
Dietary Fiber 2.8 g11.2%
Sugars 46.5 g
Protein 132 g263.7%
Vitamin A 31.7% Vitamin C 15.3%
Calcium 13.7% Iron 57.3%
*Based on a 2000 Calorie diet
Dredge fillets in flour to coat.
In 12-inch skillet, heat 7-8 inch oil over medium heat.
Fry for 4 to 7 minutes, or until golden brown, turning over once.
Remove fillets from skillet.
Place on serving platter.
Cover to keep warm.
In 10-inch skillet, heat 1 tablespoon oil over medium heat.
Cook for 1/2 to 2 minutes, or until tender.
Stir in broth, creme de cassis, vinegar and juice.
Bring mixture to a simmer.
Reduce heat to medium-low.
Simmer for 10 to 15 minutes, or until mixture is reduced by half, stirring occasionally.
Add brown sauce and peppercorns.
Simmer for 1 minute, or until hot, stirring constantly.
Spoon sauce over fish.